Rose and cardamom biscuits
Prep 30 mins Chilling time 30 mins Cook time 8-10 mins Makes 40
Plan ahead: Grease & line two baking trays.
Biscuit ingredients:
2 1/2 cups almond meal
¼ cup chickpea flour
¼ cup organic, un-hydrogenated coconut oil, melted
¼ cup honey or date syrup
1/4 tsp aluminium free baking powder
8 teaspoons dried rose petals, crushed
8 teaspoons rose water
8 cardamom pods, deseeded and ground
Method: Add the almond meal and chickpea flour to a bowl. Mix in the coconut oil. Add your sweetener of choice and remaining biscuit ingredients and mix until well combined. Cover and place in the refrigerator to firm up before rolling for at least 30 minutes.
Heat oven to 180°C. Knead biscuit dough until the dough holds together well. Then roll dough out and use a biscuit cutter to make desired biscuit shapes. Place on the prepared trays and bake for 8-10 minutes or until the biscuits start turn golden brown.
The rose and cardamom flavours come through and complement each other. And the chickpea flour adds a nutty flavour to these biscuits.
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